The power of col­lec­tively work­ing to­gether

Good - - EDITORIAL - @good­magazi­nenz good.net.nz good­mag Carolyn Ent­ing, ed­i­tor carolyn@good.net.nz

When I was five, my par­ents took my brother and me on our first over­seas ad­ven­ture, trav­el­ling to South Africa, Eng­land and Sin­ga­pore. The ex­pe­ri­ence of these three very dif­fer­ent cul­tures opened up my eyes early on to the di­ver­sity of the world we are part of, and in­stilled in me a love of travel and dif­fer­ent cul­tures.

So, I could hardly con­tain my ex­cite­ment when I was in­vited to travel to Japan for Good mag­a­zine (see my story on pages 57-62).

Japan, as every­one promised me, is like no other place on Earth, and the way the Ja­pa­nese peo­ple are so respectful of one an­other en­chanted and in­trigued me.

If they are sick or suf­fer­ing from hayfever, they cover up with a face mask out of con­sid­er­a­tion for oth­ers. Lit­ter is ab­sent on the streets, de­spite the fact there are hardly any rub­bish bins, be­cause peo­ple carry it home with them, and if you’ve left your wal­let or bag on the train it’s highly likely you will be re­united with it.

It got me think­ing about the col­lec­tive power of peo­ple when there is a com­mon unity of pur­pose, and how that re­lates to ev­ery­thing we do; from re­cy­cling, to what we put in our mouths. What if, for ex­am­ple, we all re­duced our meat con­sump­tion to just one meal a week and mostly ate a plant-based diet in­stead? And how would this serve us and the planet for the bet­ter? Delv­ing into this ques­tion in this is­sue, Good pro­files lead­ing New Zealand food pro­duc­ers in this field (page 36-41) and looks into why more peo­ple are turn­ing to plants – see ‘The Fu­ture of Food’ fea­ture (pages 32-35). As writer Lindy Davis dis­cov­ered at Queen­stown’s Aro Hā Well­ness Re­treat, ve­gan dishes can be ut­terly de­li­cious if pre­pared the right way. It also doesn’t have to be hard. To help you ex­pand your reper­toire, Sarah Tan­ner has de­vel­oped seven com­fort­ing and nour­ish­ing ve­gan recipes es­pe­cially for Good (pages 89-94). Writer Jai Bre­it­nauer proves it’s pos­si­ble to do a gas­tro­nomic ve­gan tour of Paris, too (pages 64-65).

Delv­ing into plant-based cui­sine is an ex­cit­ing ad­ven­ture with the prom­ise of bet­ter health too. At the re­cent Splore Fes­ti­val my part­ner and I chose to only eat ve­gan and veg­e­tar­ian food truck fare for four days, and felt bet­ter for it.

To bor­row the words of film­maker James Cameron, “re­con­sid­er­ing how we eat of­fers us hope, em­pow­er­ing us with choice over what our fu­ture planet will look like”.

I’m cer­tainly giv­ing it a go.

Good ed­i­tor Carolyn Ent­ing with a maiko (apprentice geisha) in Ky­oto, Japan.

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